Propane Smoker question

[GeorgeG.]

So after eating my lunch today, brisket from Pecan Lodge, I'm in the mood to smoke a brisket at home this weekend. I have the smoker below and have smoked 3 briskets thus far.

The downsides to this smoker so far is...

1) I've only been able to get a light smoke flavor out of it. I get a little smoke ring but I'm looking for more smoke flavor.
2) the longest I can keep a brisket in there is about 6 hours @ 250-275 degrees(IIRC) and that's with a big brisket. I'd like to keep it in there another 2-3 hours but it's done long before then.

The propane is only used to get the wood started, after that I can maintain that temp with just the wood chunks. I've tried closing the smoke vent to get more smoke and adding more wood but I still get a light smoke flavor.

Does anyone have any ideas to get more smoke out of this thing? I think the problem is that it's too close to the heat source. I wonder if a steel plate to separate the "fire box" from the food area would help.

If it helps, I'm comparing my brisket to a buddy of mine's brisket, although he smokes his in a true smoker. I don't want to hack this thing up really so I may just be SOL.

[BradM]

You might need to check your thermometer for accuracy.

[BP]

You should be using wood chips in a some kind of a box and a water pan with that setup. The chunks are burning way too hot and you are probably getting more soot on the meat than smoke.

I have a similar smoker (two door version) and what I did was throw away the included water pan and wood tray away and bought two 2" deep sheet pans at ACE Mart and one lid. Then I drilled a bunch of small holes in the lid and it's used as my wood tray now, while the other is my drip pan/water tray.

The wood pan goes directly over the fire and the water pan directly over that. I've smoked at least 20 briskets (3 at a time twice), several turkeys, dozens of chickens and they all turned out pretty good.

In 70-90 degree weather mine stays in the 225-230 range with the gas valve just barely turned on. It'll get to 275 without a water pan and the highest I can get it is 300. If it's really cold out it's hard to keep the temperature high enough and when it's really hot out it's harder to keep it cool, that's what the vents are for.

You could also look for an oven door gasket and seal the door a little better, they leak.

[GeorgeG.]

Thanks for some suggestions. I'll give them a try this weekend.

[Jose]

Seems like you are smoking it a little high on the temperature. I've been smoking in a similar smoker for maybe 8 years or so. I like the size because it's easy for me to bring when I go camping with friends.

I usually keep the temperature around 220° and always use the water pan. My thinking is that with the lower temperature you can keep the brisket smoking longer before it's done. Also how are you checking to see when the brisket is done? Are you going by time or internal temperature??

Personally, I like a little smoke flavor but prefer the taste of whatever rub I'm using.

[Lone Sailor]

Propane Smoker question

What kind of wood are you using? That will make a difference in flavor. Hickory, for example, will give you a stronger flavor and a deep smoke ring. Keep your temps around 200 and that will help render a more tender brisket than higher heat for a shorter period of time.

[Jose]

That's true about the wood, sweeter woods like apple and pecan not so much. And a good point I failed to bring up about the lower temperature needed to help break down the connectivity tissue. Hence the BBQ term "Low and Slow".

[GeorgeG.]

almost forgot about this..

I have to correct myself, after looking at my gauge, I've been smoking at 225*-250* and NOT 250*-275*. The 250* is the occasional climb until I adjust the damper.

I've been using mesquite chunks/small branches. I like mesquite, that's pretty much what my buddy uses so I've just stuck with that. I'm not opposed to other woods. I have no idea what Pecan Lodge used on the brisket I had the other week but it was gooooood and I don't think it was mesquite.

I also keep the water pan filled and go by internal temp. I took one out at 180* and it was way done and IIRC it was pretty dry. I took the next one out at 160* and it still seemed way done. This was at 225*-250*.

My game plan for the next one

* I may run up to Northern Tool and get a IR thermometer
* use more wood chips and less chunks
* use BP's suggestion with an aluminum tray/lid for the wood tray and maybe a bigger water pan
* try to work the above to maintain 200*
* remove it when the internal temp is 160*

It's suppose to rain tomorrow so I may try this Sunday.

One other question, do any of you use trimmed briskets? I never tried it and always been under the impression the fat helps keep it juicy.

[Stephen]

I'm no expert but after playing with a few the last cpl weeks...

trim part of the fat (yield) off but not all of it..

put whatever rub is to your liking ( I just prefer salt and pepper)

180 un wrapped for 4 hours

pour some beer and coke or dr pepper on it, wrap it very tight..

then give it another 8-9 hours at 180..

I used a log of hickory

came out better than some other restaurants I've been

This is on an "ole hickory" smoker... (more than anyone should spend on a rotisserie home smoker)
it was tender and fell apart
up to you to pick your sauce

[BradM]

Smoking at 180 is going to take a long time to get the brisket to 200!

[Trick Pony]

If you pulled a brisket at 160 and it seemed dry, it's actually because it was way undercooked and you didn't get the collagen converted to gelatin.
I've been messing around trying to perfect mine and it's come out pretty amazing the last few times. I probably watch too much BBQ Pitmasters, but people rave about my brisket.
I make a simple injection with just beef broth, salt, pepper, and worcestershire. This is mainly just to keep it juicy and doesn't change the nice beef flavor, just enhances it a little.
Inject as much as the meat will take along the grain from the sides.
Then I dry the injection that has come out off the outside with paper towels, coat the meat with a little olive oil, and apply plenty of my favorite rub.
Smoke it at 225 until the thickest part is 165 and then wrap it in foil. When I wrap it I put some squeeze butter over the top of it.
When it hits 205, take it off and let it rest for at least 30 minutes to an hour before slicing it.

[BP]

I don't usually trim mine but I also pick briskets that don't have a ton of fat. Also another thing I do is slather the whole thing in mustard before applying the rub. It gives it something to stick to and helps build a crust. Olive would do the same thing but mustard is a lot cheaper.

[Baron Von Crowder]

Plus, the rub is made of dehydrated spices, so the moisture helps the flavor come out.

I put apple juice in about an hour before I pull my brisket (after spritzing and such along the way) so that it can suck up some moisture. I pulled one off at a party I was cooking for, and it was dry and tough. Before anyone tasted it, I tossed it back in wrapped with apple juice and it came out perfect.